Ever since I discovered cooking salmon in foil parcels, I’ve pretty much never cooked it any other way. I love minimising clearing up and washing up, and there’s something about opening a ‘present’ (even if I wrapped it myself!) at the dinner table that puts me in a good mood.
Hubby came across this recipe a number of years ago on an Italian cooking site and I haven’t managed to find it again. You’re supposed to cook the parcels in the oven (at 180C for 10-15 mins) but I always cook them over a grill pan; you could also cook them on a barbecue. It’s one of my ‘go to’ recipes we eat regularly. Maybe it will become one of yours?
SPICY SALMON PARCELS
Prep time: 10 mins
Cook time: 10 mins
Serves 4 adults
4 salmon fillets, with or without skin
1 tsp ground cumin
1 pinch chilli powder
1 tsp garlic salt
1 pinch paprika
1 tsp ground coriander
Extra virgin olive oil
1/2 cup white wine
salt and freshly ground black pepper
4 slices lemon
Heat the grill pan over a high heat.
In a small bowl mix all the spices (cumin, chilli, garlic salt, paprika and coriander) together with a good pinch of salt and pepper. Add the white wine and mix well.
Cut 4 pieces of foil and drizzle olive oil in the middle of each. Place a piece of salmon on top of the oil (skin-side down if it has skin).
Fold in the sides of the foil and fold up the front and back of the foil. Ease out the sides of the foil a little to create a ‘box’.
Evenly spoon the spice mix over the four pieces of salmon and place a slice of lemon on top. Drizzle with olive oil again.
Bring the front and back of the foil ‘box’ together and fold them over a few times to create a parcel.
Place the parcels on the hot grill pan and reduce the heat to med-high. Cook for 8-10 minutes until just cooked through. Serve in the foil parcels.
Tip: use extra strong foil or use two pieces of foil on top of each other for each parcel, to avoid leaks and therefore save you from cleaning the grill pan 🙂